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Food

Stinging Nettle Pesto Cakes Recipe

These make a good base for meat or fish to sit upon—especially rabbit.
Stinging Nettle Pesto Cakes Recipe

"Things that grow together go together!"

Servings: 6
Prep: 20 minutes
Total: 30 minutes

Ingredients

2 cups cups nettle tops (full carrier bag)
small bunch three cornered leek or a bulb garlic, finely chopped
⅓ cup breadcrumbs
⅓ cup Parmesan, grated
1 large egg
kosher salt and black pepper, freshly ground
olive oil, to fry

Directions

1. Using kitchen tongs to handle the nettles, wash them to remove any greenfly. Place in a saucepan and cover with boiling water, simmering for 5-10 minutes until soft.

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2. Remove from heat, drain in a colander and run cold water through the nettles to cool them. Using your hands, squeeze all the liquid from the nettles. You will end up with a small ball of condensed nettle tops—never fear, they will fluff up nicely. Remove any larger stalks, and then flatten on a chopping board. Chop and chop till they have fluffed up, and then place in a mixing bowl.

3. Add the three-corned leek, breadcrumbs, grated Parmesan, and egg to the mixing bowl. Season generously with salt and pepper.

4. Take a fork and mix the ingredients until combined. Wet your hands with water (prevents mix sticking to your hands), take a small chunk of the mixture, and roll it into balls (golf ball size). Give it a squeeze to see if it holds—if it cracks, then the mix is too dry, and you should add a glug of olive oil or another egg.

5. Roll the mixture into balls (around 12). Splash a bit of olive oil in a frying pan and place it on the stove over medium-high heat. When hot enough, add the pesto balls and fry on all sides until golden.

From How-To: Cook Wild Rabbit